Pork Fillet with Juniper Cream, King Oyster Mushrooms and Potato and Rocket Puree

5 from 2 votes
Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 3 minutes
Total Time 43 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 62 kcal


Juniper cream

  • 250 ml Dark veal stock
  • 20 Pc. Juniper berries
  • 1 tsp Demiglace / brown power sauce
  • 2 Tablespoon (level) Creme fraiche Cheese
  • Salt
  • Black pepper from the mill


  • 500 g Potato freshly peeled
  • 150 ml Milk
  • 60 gr Butter
  • 1 Bd Arugula
  • Freshly grated nutmeg

Meat fresh

  • 6 piece Pork medallions a 60 gr.
  • Butaris (clarified butter)


  • 150 g King oyster mushrooms
  • Extra virgin olive oil
  • Finely chopped rosemary



  • Bring the veal stock with the pressed juniper berries to the boil and reduce by half. Remove the berries and stir in the demi-ice cream. Add creme fraiche. Bring to the boil and season with salt and pepper. Assemble with butter before serving.


  • Boil potatoes. Drain and process into a puree with the milk and butter. Season to taste with salt, pepper and nutmeg. Fold in the rocket before serving.

Meat and mushrooms

  • Season the medallions and fry them pink in a grill pan. Halve the mushrooms and fry briefly in olive oil with the rosemary. You should still have bite. Season to taste with salt and pepper.
  • Arrange the puree on a plate. Top with the mushrooms. Put medallions on and nap the sauce.


Serving: 100gCalories: 62kcalCarbohydrates: 8.5gProtein: 2.1gFat: 2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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